Description
A vibrant, nutrient-packed salad combining the earthiness of kale, sweetness of cranberries, and nutty crunch of almonds.
Ingredients
Scale
- 1 cup dry quinoa
- 3/4 cup sliced almonds
- 16 oz curly kale, stems removed
- 3/4 cup dried cranberries
- 1/3 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1 tsp dijon mustard
- 2 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse 1 cup of quinoa under cold water to remove any bitterness. In a small saucepan, bring 1 cup quinoa and 2 cups of water to a boil. Once boiling, reduce the heat, cover, and allow to simmer until all the water has absorbed, about 15 minutes. When finished, fluff the quinoa with a fork.
- Heat a nonstick skillet over medium-low heat. Add the sliced almonds and toast them until golden brown, stirring frequently to prevent burning.
- Chop the curly kale into thin shreds. In a large bowl, combine the cooked quinoa, toasted almonds, and dried cranberries.
- Whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and pepper in a smaller bowl to create your dressing.
- Pour the dressing over the salad and toss everything together to ensure even coverage, massaging the kale if you prefer a softer texture.
- Serve fresh and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Keep almonds separate if you want to retain their crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg